Joan Stirling’s Cold Curried Apple Soup

  • Serves

    serves 4

Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.


  • 2 Tbsp. butter
  • 1 medium yellow onion, peeled and chopped
  • 1 Tbsp. Madras-style (hot) curry powder
  • 2 chicken bouillon cubes, dissolved in 4 cups hot water
  • 3 medium eating apples (such as gala), peeled, cored, and chopped
  • 2 medium granny smith apples, peeled, cored, and chopped
  • Maldon or other sea salt
  • 1 large lemon, juiced
  • 2 cups heavy cream
  • 4 sprigs fresh mint, chopped
  • Cayenne pepper


Step 1

Melt butter in a large saucepan over medium heat. Add onions and cook until pale golden, about 5 minutes. Add curry powder and cook, stirring, for 2 minutes. Add bouillon broth, apples, and 1⁄4 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until apples are completely soft, 30-45 minutes. Set aside to cool.

Step 2

Working in batches, transfer soup into the jar of an electric blender and blend until soup is very smooth, then pour through a fine sieve. Whisk in half the lemon juice (adding more for a sharper taste) and the cream. Adjust seasonings and refrigerate until very cold. Serve soup sprinkled with chopped mint and a little cayenne pepper.

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